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Chicken tenders on a bed of greens with tomatoes, carrots, cucumber and honey mustard dressing

Coconut Chicken Salad with Honey Mustard Dressing

Course Salad
Cuisine American
Keyword coconut chicken salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Emily Weeks, RDN, LD

Ingredients

For the breaded chicken: 

  • 1 ½ lb chicken breasts boneless skinless1 cup shredded unsweetened coconut1 cup panko bread crumbs½ tsp garlic powder2 eggs

For the Honey Mustard Dressing: 

  • 2 tbsp Dijon mustard
  • 3 tbsp extra virgin olive oil
  • 2 tbsp honey
  • 2 tbsp apple cider vinegar

For the salad: 

  • 4 medium carrots julienned or grated 1 English cucumber, small diced 1 pint grape tomatoes, halved 2 (5 oz) pkgs spring mix (mixed greens)

Instructions

  1. Preheat oven to 400°F.
  2. Slice chicken into 1-½ inch strips; season with salt and pepper.
  3. In a small bowl, combine the shredded coconut, breadcrumbs, and garlic powder. In another small bowl, whisk the eggs with 2 Tbsp water.
  4. Dip the chicken tenders into the egg and then into the breadcrumb mixture, pressing gently to adhere. Place on a baking sheet lined with parchment paper and bake for 30 minutes, turning once, halfway through.
  5. In a small bowl, whisk together the Dijon, oil, honey, and vinegar; set aside.
  6. To serve, divide the spring mix, cucumbers, tomatoes, and carrots between bowls. Top with baked chicken strips and drizzle with dressing.